Awaze Chicken Thigh Recipe
by GBC Kitchen
Return to Recipe
Print
4
30 minutes
Ingredients
Chicken thighs
8 chicken thighs, (free-range, bone-in, skin-on)
Awaze paste
40g of berbere
1 tsp dried garlic granules
1/2 tsp finely grated ginger
2 tbsp of olive oil
80ml of tej, (Ethiopian honey wine) or a dry sherry
lime juice, to taste
salt, to taste
Method
1
Begin by making the awaze paste. Mix together all the ingredients in a bowl, taste, and adjust seasoning with salt and lime juice
2
Pour the awaze paste over the chicken thighs and leave to marinate for at least 1 hour
3
Preheat the oven to 180°C/gas mark 4
4
Cook in the oven for 20 minutes, or until the juices run clear
5
Serve with the roasting juices drizzled over the top and lime wedges on the side